Ginger-Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp extra virgin olive oil1 cup sweet onion choppedkosher salt1 tbsp minced garlic1 tbsp minced peeled ginger2 lbs carrots, peeled and chopped1 medium russet potato, peeled and chopped6 cups low-sodium chicken or vegetable stock1/4 cup of pine nuts1-1/3 cups plain low-fat Greek yogurt (or sour cream)1 tsp honey1 tsp minced fresh Thymefreshly ground pepper
Combine olive oil, onion in dutch oven or heavy pot over medium high heat. Sprinkle with 1/2 tsp salt and cook, stirring 10 minutes until starting to caramelize. Add garlic and ginger and cook, stirring 2 more minutes, being careful not to burn mixture. Stir in carrots, potato and chicken (or vegetable) stock. Bring to a simmer. Cover and cook until carrots and potato are very tender, about 15-18 minutes. Keep warm.
Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside and cool. In a small bowl combine the yogurt (or sour cream), honey, thyme and 1/2 tsp pepper.
Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of yogurt (or sour cream) mixture and some pine nuts.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAC936.
Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside and cool. In a small bowl combine the yogurt (or sour cream), honey, thyme and 1/2 tsp pepper.
Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of yogurt (or sour cream) mixture and some pine nuts.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 134.6
- Total Fat: 5.9 g
- Cholesterol: 1.6 mg
- Sodium: 163.5 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.0 g
- Protein: 7.2 g
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